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Mixed seafood salad
Mixed seafood salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Calabrian-style seafood with zesty garlic lemon dressing.
Ingredients:
  • 125ml (1/2 cup) olive oil
  • 2 garlic cloves, crushed
  • 2 tsp drained baby capers in vinegar
  • 1 long fresh red chilli, thinly sliced
  • 1 tsp dried oregano leaves
  • 1 lemon
  • 82.50 ml chopped fresh continental parsley
  • 300g cleaned baby octopus
  • 1 small squid tube, cut into 5mm rings
  • 12 green (New Zealand) mussels, scrubbed, debearded
  • 600g peeled cooked prawns
  • Chopped fresh continental parsley, extra, to serve
  • Crusty bread, to serve
Instructions:
  • In a saucepan over medium heat, heat oil. Add garlic, capers, chili, and oregano. Reduce heat to low and cook for 1-2 minutes until fragrant, stirring occasionally. Remove from heat. Use a zester or a vegetable peeler and knife to create thin strips of lemon rind. Juice the lemon. Stir parsley, lemon rind, and 60ml (1/4 cup) lemon juice into the oil mixture.
  • With a small sharp knife, carefully remove baby octopus heads just below the eyes. Discard the eyes and cut the heads into 5mm rings. Cut the tentacles into quarters.
  • Steam octopus, squid, and mussels in a lined steamer basket over boiling water for 2-4 minutes until squid and octopus are just cooked and mussels have opened. Remove and discard any unopened mussels. Take off half of the shell from each mussel and discard.
  • Mix the octopus, squid, mussels, prawns, and lemon mixture in a bowl, then transfer to a serving platter. Sprinkle with parsley and enjoy with crusty bread.

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